1 c. fine to med. grade bulgur
3 med. tomatoes, chopped
1/2 c. fennel, cut into julienne strips
1 c. chopped fresh parley
2 tbsp. finely chopped fresh cilantro
1/2 c. sliced hot white radishes (about 4 sm.)
1 sm. head romaine lettuce, leaves torn into bite size pieces
4 scallions, chopped
1/2 c. olive oil
1/4 to 1/3 c. fresh lemon juice
1 clove garlic, crushed
1 tsp. ground cumin
1/2 tsp. ground cinnamon
Dash of cayenne, or to taste
Salt and freshly ground black pepper, to taste
Basic pitas, cut into halves

Rinse the bulgur and place it in a medium bowl. Cover with cool water and let soak until it is tender to the bite, 20-30 minutes. Drain thoroughly and squeeze out any excess water. Fluff to separate the grains.

Combine the tomatoes, fennel, parsley, cilantro, radishes, lettuce, and scallions in a large salad bowl. Add the bulgur and toss gently.

Whisk together the olive oil, lemon juice, garlic, cumin, cinnamon, cayenne, salt, and pepper in a small bowl.

Pour the dressing over the bulgur mixture and toss gently to coat. Taste to correct seasonings. Refrigerate, covered, to chill. Serve surrounded by warm pita halves. Makes 6 servings.